Ingredients

400g gooseberry
200g golden caster sugar
3 tbsp elderflower cordial
500ml pot Greek yogurt
150ml whole milk

Method
step 1
Tip the gooseberries and sugar into a pan with 2 tbsp water. Heat gently to dissolve the sugar. Increase the heat and simmer for a few mins to soften the berries.

step 2
Remove from the heat, carefully tip into a food processor and whizz to a purée. Add the elderflower cordial and whizz again. Taste to check that the purée is sweet enough and has enough elderflower flavour – remember that the flavour will be diluted by the yogurt, so it needs to be quite sweet. If not, add a sprinkle more sugar or a splash more cordial and whizz again. Mix the yogurt and milk until smooth, then add the purée and mix again.

step 3
Pour the mixture into an ice cream machine. Churn until frozen – about 2 hrs.

step 4
Pour the frozen yogurt into a container and freeze for at least 3 hrs. Will keep in the freezer for up to 2 months.